Combining two favourites, Simon Rimmer's Christmas cheesecake is a festive winner
Preheat the oven to 175°C/gas mark 3. Crush the biscuits and stir in the melted butter, then press into a 30cm spring form tin.
Pulse the cream cheese, ricotta and sugar in a processor until smooth. Add the eggs, then fold in the mince pies.
Spoon the mixture onto the base and cook for about 1 hour until springy to the touch.
Allow the cheesecake to cool before turning out.
Top with chopped chunks or grated curls of chocolate and dust with cocoa. Serve with brandy-infused whipped cream or mascarpone cheese.
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